• Accounting Clerk (Finance/Accounting)

  The Accounting Clerk is responsible for the accounts payable/accounts receivable functions at the hotel as applicable; ensuring invoices are received and/or processed on a timely basis responsible for handling all the hotel deposits in accordance with Aimbridge Hospitality Standards. In addition The Accounting Clerk also assists the Property Accountant with the administration of the Accounting area including Accounts Payable Human Resources and Payroll.

• Accounting Manager OEM (Finance/Accounting)

  The Accounting Manager is responsible for overseeing the smooth and efficient processing of accounting related information and is familiar with standard operating procedures related to Human Resources and Loss Prevention as well as house rules according to Aimbridge Hospitality standards. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly.

• Administrative Assistant-Food & Beverage (Food & Beverage)

  The Administrative Assistant performs all basic administrative functions in the Food & Beverage department and is responsible for ensuring the efficient operation in accordance with Aimbridge Hospitality standards.

• Aesthetician (Spa)

  The Aesthetician deals with the skin care needs of the clients. They treat skin problems and provide skin care advises. Aestheticians can work in hotels spas beauty salons resorts spas and health clubs. An Aesthetician deals with clients all the time. So he/she must possess excellent public relation skills. 

• Bartender (Bartender/Mixologist)

  The Bartender is responsible for preparing food and drink orders serving beverages and meals to patrons as regulated by state and federal age requirements and coordinating lounge/bar activities.

• Busser-Full Service Restaurant 1 (Chefs/Kitchen)

  Typically requires a high school diploma and 0 to 2 years of experience.

• Cook I (Chefs/Kitchen)

  A Cook is responsible for preparing all food items based on standardized recipes for the Restaurant/Dining Outlet Cafe Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

• Cook II (Chefs/Kitchen)

  The Cook II is responsible for supervising and assisting in the preparation of all food items for the Restaurant/Dining Outlet Cafe Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product.

• Director Finance (Finance/Accounting)

  The Director of Finance is responsible for all activities related to budgeting forecasting profit and loss reporting and account reconciliation for operating and balance sheet accounts for our hotel location. This role directly oversees all accounting activities related to income auditing cashiering accounts payable processing accounts receivable collection tax compliance payroll and month end processing. Ensuring financial controls accurate reporting and profitability is a big job and not for the faint of heart but you will not be alone. This position is a high-profile Executive Committee position. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly.

• Engineer (Engineering/Maintenance)

  The Maintenance Engineer is responsible for assisting with the operation maintenance service and repair of equipment as assigned. He/she is also responsible for participating in the preventative maintenance program handling guest requests and other work orders as assigned.  He/she is also responsible for performing the job in a safe and efficient manner and performing trade jobs such as carpentry painting plumbing etc. May require driving shuttle van when needed (property specific).

• Executive Chef (Chefs/Kitchen)

  The Executive Chef is responsible for supervising and assisting in the preparation of all food items based on standardized recipes for the Restaurant Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness sanitation and safety in the kitchen work and storage areas while minimizing waste and maximizing cost/production ratio. He/she plans meals and assists the Food & Beverage Manager with various assignments i.e. pricing banquets etc. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

• Executive Sous Chef (Chefs/Kitchen)

  The Executive Sous Chef assists the Executive Chef with the efficient operation of food production areas. In conjunction with The Executive Chef is responsible for supervising and assisting in the preparation of all food items based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness sanitation and safety in the kitchen work and storage areas while minimizing waste and maximizing cost/production ratio. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly.

• Host Person -Restaurant 1 (Bartender/Mixologist)

  The Host is responsible for ensuring the prompt recognition and seating of all guests in outlets as assigned and assists the servers in providing attentive courteous and efficient service to guests throughout their dining experience. He/she is also responsible for assisting the cashier in the collection of payment for all guest transactions.

• Housekeeper (Housekeeping)

  A Housekeeper is primarily responsible for maintaining clean and attractive guest rooms hallways and public areas in the hotel servicing guest rooms daily in accordance with hotel procedures stocking cart with room supplies and replacing bed linens and replenishing guest room supplies while following company standards and safety/security procedures. In some instances this role would also be responsible for conducting ‘deep cleaning’ activities within the guest room in conjunction with preventative maintenance tasks.

• Landscaper (Engineering/Maintenance)

  The job of a groundskeeper is to maintain the gardens driveways and other landscaping elements of the place. Performs work associated with the upkeep and appearance of outdoor environments including grounds and landscaping.

• Pastry Cook--$1000 sign on (Guest Services)

  Prepares baked goods to order or in advance based on projected sales.

• Restaurant General Manager (Food & Beverage)

  Under the direction of the Vice President of Operations the Restaurant General Manager plans and directs the overall Food & Beverage operations for a stand alone bar and/or restaurant including all related management functions to ensure a positive guest experience.

• Room Reservationist $15.50/hr plus incentive (Guest Services)

  The Room Reservationist is responsible for handling reservations in a friendly and efficient manner and quoting available rates to maximize room revenue and average rate according to Aimbridge Hospitality standards. He/she is also responsible for participating in the monthly Rooms Merchandising meeting.

• Room Service Runner (Chefs/Kitchen)

  The Room Service Runner is responsible for fulfilling guest requests of which may include delivering customer's In-Room food and drink orders. This role is responsible for providing the highest quality service while maintaining the highest standards of cleanliness and sanitation throughout the hours of operation.

• Room Service Server (Food & Beverage)

  The Room Service Server is responsible for taking and delivering customer's In-Room food and drink orders serve food and beverages prepare itemized checks and accept payments providing the highest quality service while maintaining the highest standards of cleanliness and sanitation throughout the hours of operation.

• Spa Coordinator (Spa)

  The Spa Greeter/Cashier is responsible for the reception area at the Spa which includes greeting guests in a professional and courteous manner. This role responds to telephone and in-person inquiries regarding appointments Spa information and guest concerns.

• Spa Massage Therapist (Spa)

  The Licensed Massage Therapist administers professional massage and body treatments to our guests. They must have a thorough knowledge of numerous massage modalities possess a general understanding of body treatments and be willing to train in our spa's specific massage and body treatment offerings. They must possess excellent communication skills and be able to learn the product and service knowledge necessary to effectively provide wellness solutions to meet the needs of our guests.

• Spa Massage Therapist (Spa)

  The Licensed Massage Therapist administers professional massage and body treatments to our guests. They must have a thorough knowledge of numerous massage modalities possess a general understanding of body treatments and be willing to train in our spa's specific massage and body treatment offerings. They must possess excellent communication skills and be able to learn the product and service knowledge necessary to effectively provide wellness solutions to meet the needs of our guests.

• Telephone Operator (Guest Services)

  The Telephone Operator's main responsibility is to responds to incoming calls in a timely manner and direct caller to appropriate destination; ensuring efficient communication within to and from the hotel while maintaining attentive courteous and efficient customer service.

• Turn Down (Housekeeping)

  The House Attendant-Turn Down provides turndown service for guest rooms. Cleans and refreshes guest rooms as needed. Performs other housekeeping duties as assigned.

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